Baked Apples with Cider Butter Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Baked Apples with Cider Butter Sauce

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 229229 cal
pro 1 g1g pro
total fat 4 g4g total fat
sat. fat 3 g3g sat. fat
carb 50 g50g carb
fibre 3 g3g fibre
chol 10 mg10mg chol
sodium 40 mg40mg sodium
% RDI: -
calcium 55 calcium
iron 66 iron
vit A 66 vit A
vit C 88 vit C
folate 22 folate

Baked apples are the kind of simple cold-weather dessert that never goes out of style, especially when served with some lovely vanilla frozen yogurt or ice cream. Serve them with yogurt for a terrific snack or breakfast. 

Ingredients

  • 6 apples 6 apples
  • 1/2 cup packed brown sugar 1/2 cup packed brown sugar
  • 1/2 cup chopped dried cherries 1/2 cup chopped dried cherries or raisins
  • 1/2 tsp cinnamon 1/2 tsp cinnamon
  • 1/4 tsp grated nutmeg 1/4 tsp grated nutmeg
  • 1/2 cup apple cider 1/2 cup apple cider or apple juice
  • 2 tbsp butter , melted2 tbsp butter, melted
  • 2 tsp cornstarch 2 tsp cornstarch

Preparation

Core each apple almost to bottom, leaving base intact. Slice off 3/4-inch (2 cm) wide strip of peel around hole at top; trim base to level, if necessary.

In bowl, combine brown sugar, dried cherries, cinnamon and nutmeg; pack into apples. Place in 4- to 5-quart (4 to 5 L) slow cooker. Whisk together apple cider and butter; pour over apples.

Cover and cook on low, basting several times, until wrinkly and very tender, about 3 to 4 hours. Transfer apples to shallow serving dish and keep warm.

Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid in slow cooker. Cover and cook on high until sauce is thickened, about 15 minutes. (Make-ahead: Let apples and sauce cool separately. Store at room temperature for up to 8 hours or refrigerate in airtight containers for up to 3 days. Rewarm to serve.)

Drizzle sauce over apples.

Additional information : Test Kitchen Tip
Choose Northern Spy, Spartan or Golden Delicious apples – they're reliable for their firm shapeliness, even when cooked.

Source : Canadian Living Magazine: November 2009

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